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4 medium baking potatoes, peeled & cubed
2 6-1/2 oz cans minced clams, drained

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3 C 2% milk
1 C clam juice (from drained clams)
3 Tb corn oil margarine
3 Tb oat flour
1 Tb onion powder
1/2 tsp garlic powder
salt & pepper to taste

1. Steam the potatoes until tender, about 15 minutes.
2. In a stock pot or Dutch oven, melt the margarine, stir in the oat flour, and cook for a minute or so. Gradually add the milk, then the clam juice. Once all the liquid is added, cook on low heat until just barely bubbling. Add spices and taste for balance.
3. Add steamed potatoes and minced clams. Stir, and heat through. Serve immediately.

Makes 4 servings

Note: general all-purpose wheat flour can be substituted for the oat flour, if cooking wheat-free is not a consideration.